jj - brining is mostly done for moisture though flavor is an added benefit (salt does enhance flavor). I think jennyema is asking you why you are brining since you are just giving the chicken a quick saute. You could very easily do an experiement - brine some and not brine some. I think the brined chicken will still be a bit more moist. If you do this let us know how each turned out.
I do, however, use my brine to not only add moisture but also flavor my Thanksgiving turkey. But that sits in the brine for about 16 or so hours.
"Count yourself...you ain't so many" - quote from Buck's Daddy